Sadly, this is me.
You know that saying "find something you love to do in life and then find a way to make money doing it?" Somewhere between "find something you love to do in life" and "find a way to make money doing it" there is a huge stumbling block for me. Actually, less of a stumbling block and more like a brick wall.
But that's okay. Because although I will never be able to financially support my family, if we ever find ourselves stranded and living under a bridge, I could plant a garden and feed us.
Because guess what.....I can garden!!!!
And I can honestly say there is no paycheck that could give me the self-satisfaction I get from watching my garden grow and feeding my family. In fact the other day, my minis ate all the broccoli out of the garden. I have never been so happy to see broccoli stuck in teeth than I was that day when they came giggling in the house to tell me what they had done!
I think the vegetable I am most excited about is the kale, which we harvested the other day for lunch.
I think the vegetable I am most excited about is the kale, which we harvested the other day for lunch.
We used the kale to make kale chips. Now, kale is a veggie that is near and dear to my heart because kale chips are the reason I started this blog in the first place. So even though I have shared this recipe already, I thought I would post it again for any new readers and as a reminder to those of you who aren't regularly making kale chips. And I wanted to brag about my garden.
Heids McGhee's It-All-Stared-With-Kale-Chips
- 1 bunch of kale
- olive oil
- seasoned salt (or sea salt)
- Preheat an oven to 375 degrees F
- Line a cookie sheet with foil.
- Using a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale.
- Drizzle kale with olive oil and sprinkle with salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Bake until dark on the edges and crisp.
Serve warm on a plate. Or just hover around the stove and eat off the baking sheet.
I recently whipped up an easy veggie dip that I thought I would share. These kale chips need no dip, but I find that my minis love dip with their cucumbers, carrots, and broccoli.
Heids McGhee's Veggie Dip
• 1/2 cup plain yogurt
• fresh dill, chopped
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped
• fresh dill, chopped
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped
1. Mix together and enjoy with fresh cut veggies.
